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BROWSE

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STEAK, TOMATO AND GREEN CHILE FAJITAS

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
  • 1 can (4 oz each) diced green chilies
  • 2 teaspoons Gebhardt® Chili Powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1 pound beef flank steak, cut into thin strips
  • 2 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1 medium green bell pepper, cut into thin strips
  • 1 medium red bell pepper, cut into thin strips
  • 1 medium onion, cut into thin strips
  • 12 6 inch flour tortillas
  • Chopped fresh cilantro, salsa and/or sour cream, optional
DIRECTIONS

Combine drained tomatoes, green chilies, chili powder, cumin and salt in medium bowl. Add steak; toss to coat.

Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of the steak mixture; cook 3 minutes or until steak strips are no longer pink in centers, stirring frequently. Remove from skillet; cover to keep warm. Cook remaining steak mixture; add to rest of steak mixture.

Add remaining 1 tablespoon oil to skillet; stir in bell peppers and onion. Cook and stir 7 minutes or until crisp-tender. Return steak strips to skillet; cook 1 minute or until hot, stirring occasionally. Spoon 1/2 cup of the steak mixture onto each tortilla. Top with cilantro, salsa and/or sour cream, if desired. Roll up.